Sarson Ka Saag
- What is Sarson ka Saag?
- Quick and Easy Sarson ka Saag
- How to make Sarson ka Saag?
- Expert Tips
- Recipe Card
What is Sarson ka Saag ?
Hara saag is a dish that originated in Punjab and is regarded as one of the classic North Indian dishes. The name sarson ka saag literally means a leafy vegetable preparation of Mustard Green Leaves. This is generally prepared as a celebratory dish in Punjab after every fruitful farming season. Sarson ka saag is best accompanied with some freshly made makki ki roti or bajre ki roti. It is also eaten with a whole wheat roti.
Quick and Easy Sarson ka saag
Sarson ka saag though being a long recipe, should definitely be given a go as it is totally worth all the efforts. It's a classic dish that is loved by almost everyone. This recipe simplifies the whole procedure and also has a lot of wiggle room to make some changes, so it's something that one should try for sure.
Suggested cookware for the recipe
How to make Sarson ka Saag ?
1) Fill a large Meyer Stainless Steel pan with water. To the water add the chopped up sarson leaves, followed by methi, bathua and palak leaves.
- Do not try to cook the leaves quickly by increasing the heat, it will burn them.
- Make sure to mash the leaves thoroughly to avoid big chunks of green chilli while eating.
- The makki ka atta in this recipe is for thickening the consistency, add it accordingly.
Sarson Ka Saag
Who wouldn't love to gorge on some spicy and flavourful sarson ka saag in this amazing monsoon weather? We have just the recipe for you, which might take longer than your usual food but would be totally worth it. This sarson ka saag would make your Punjabi taste buds drool with excitement once it starts cooking.
Water : 500 ml
Sarson : 1 bunch
Methi : half bunch
Bathua : half bunch
Palak : half bunch
Whole green chilli : 7-8
Ginger : 1 knot
Makki ka atta : ¼ cup
Ghee : 1 cup
Chopped green chilli : 2-3
Chopped ginger : 2 tbsp
Chopped garlic : 2 tbsp
Chopped onion : 2
Salt : to taste
Ghee : 2 tbsp
Dried red chillies: 2-3
Chopped garlic : 1 tbsp
Red chilli powder: 2 tsp
Fill a large stainless steel sauteuse pan with water. To the water add the chopped up sarson leaves, followed by methi, bathua and palak leaves.
To all the mixed leaves, add the whole green chillies and chopped ginger.Cook this on low heat while constantly mashing the leaves and chillies using a wooden spatula.
After two hours, once the saag is cooked and mashed completely, sprinkle some makki ka atta into it and give it a stir to incorporate into the saag.
In a separate pan, add ghee and let it melt on medium heat. To the ghee add chopped green chilli, ginger, garlic and onions. Saute them in the pan till the onions become soft and brown up a little.
Add the mashed saag into the sauteed masala and mix it into a cohesive mixture. Turn off the heat, cover it and set it aside while you prepare your tadka.
For the tadka, in a small pan add some ghee, chopped garlic, dried red chillies and some red chilli powder. Toss everything together and mix.
Serve the sarson ka saag hot in a bowl, top it with a knob of white butter and pour over your prepared tadka. Eat it with some freshly made makki ki roti.
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